o 

CO 


B30  115  2M-728J 

BULLETIN 

'  OF  THE 

UNIVERSITY  OFJTEXAS 

No.  342 

ISSUED  FOUR  TIMES  A  MONTH 

EXTENSION  SERIES  No.  51  JUNE  20,  1914 


Food  for  Growing  Childrea 

BY 

JESSIE  P.  RICH 


DIVISION  OF  HOME  WELFARE 
THE  UNIVERSITY  OF  TEXAS 


Published  by  the  University  of  Texas 
AUSTIN.  TEXAS 

Entered  at  the  Postoffice  in  Austin,  Texas,  as  Second  Class  Mail  Matter 


f?J^06' 


•I0LO6I 


BIOLO«l 
LIBRAIIY 


The  benefits  of  education  and  of 
useful  knowledge,  generally  diffused 
through  a  community,  are  essential 
to  the  preservation  of  a  free  gov- 
ernment. 

Sam   Houston. 


Cultivated  mind  is  the  guardian 
genius  of  democracy  ....  It  is  tlie 
only  dictator  that  freemen  acknowl- 
edge and  the  only  security  that  free- 
men desire. 

Mirabeau   B.   Lamar. 


FOOD  FOR  GROWING  CHILDREN. 


The  food  question  is  undoubtedly  the  most  important  prob- 
lem in  the  welfare  of  the  growing  child.  It  has  profound  ef- 
fect upon  his  physical  development,  his  disposition  and  his 
character.  Indiscriminate  feeding  is  the  cause  of  much  of  the 
trouble  and  worry  of  mothers.  The  child  is  allowed  to  eat 
the  foods  prepared  for  the  adult.  No  account  is  taken  of  the 
undeveloped,  immature  condition  of  his  digestive  organs.  He 
has  only  limited  facilities  for  caring  for  his  foods.  The  di- 
gestive juices  are  not  in  full  stren.2th  and  the  means  for  masti- 
cation are  undeveloped.  These  points  should  be  taken  into 
consideration  in  feeding,  and  the  food  administered  to  the 
growing  child  should  be  of  such  a  nature  and  in  such  condi- 
tion as  to  recognize  his  limitations. 

Many  books  and  lectures  are  available  for  the  feeding  of 
very  young  children. 

Holt:     "Diseases  of  Infancy  and  Childhood." 

Chapin:    ''Theory  and  Practice  of  Infant  Feeding." 

Campbell :    ' '  Practical  Motherhood. ' ' 

These  books  give  the  principles  of  infant  feeding  and  modi- 
fication of  cow's  milk  for  bottle  food.  Few  books  carry  the 
subject  of  feeding  through  the  early  years  of  the  growing 
child.  They  fail  to  explain  carefully  the  diet  after  ])abyhood 
is  past. 

The  mother  who  would  do  the  best  for  her  growing  child 
should  know  these  things :  ' 

The  uses  of  the  food  in  the  body  to  the  growing  child. 

The  foods  best  suited  to  meet  the  requirements  of  the  grow- 
ing child. 

The  best  method  of  preparing  foods  for  the  growing  child. 

When  to  administer  the  food  to  the  growing  child. 

The  cost  of  food  required  for  the  growing  child. 

THE  USES  OF  THE  FOOD  IN  THE  BODY   TO  THE  GROWING   CHILD. 

Foods  are  taken  into  the  system  to  perform  special  work. 
The  body  may  be  likened  to  a  great  machine  in  motion.     The 


M361425 


4  Bidleiin  of  the  University  of  Texas 

efficiency  of  this  machine  comes  from  the  fuel  or  food  sup- 
plied. The  fuel  in  the  human  machine  must  do  more  than  fur- 
nish power  to  do  work.  It  must  keep  the  machine  in  a  state  of 
repair  and  increase  the  size  from  that  of  the  infant  to  the 
adult.  The  machine  can  never  completely  shut  down  its  activ- 
ity for  repair  or  growth.  The  foods  are  the  means  of  increas- 
ing the  size  of  the  growing  child.  They  are  the  sources  of 
power  and  activity. 

THE  FOODS  BEST  SUITED  TO  MEET  THE  REQUIREMENTS  OP  THE 
GROWING   CHILD. 

The  food  materials  are  of  great  variety  but  analysis  shows 
that  all  of  them  are  but  varying  com])inations  of  a  few  simple 
foods  just  as  all  of  our  English  words  are  made  from  twenty- 
six  letters.  These  basic  foods  are  carbo-hydrates,  including 
starch  and  sugar,  proteins,  fats  and  mineral  salts. 

The  starches  are  well  known  substances  and  occur  in  such 
vegetables  as  cereals,  potatoes,  rice,  wheat,  corn,  and  oats. 

Sugar  is  largely  used  in  commercial  form  but  occurs  also 
in  fruit  and  vegetables  and  in  some  animals  products  in  small 
quantities.  Sugar  and  starch  are  specially  suited  to  furnish 
the  heat  and  energy  required  by  the  body.  The  l)est  starches 
for  children  are  obtained  from  such  as  cereals,  rice,  wheat, 
corn,  oats,  and  from  potatoes.  Sugar  furnishes  a  beneficial 
source  of  energy  if  eaten  in  small  quantities,  but  for  the  grow- 
ing child  large  amounts  of  sugar  are  considered  especially 
harmful.  Possibly  the  best  administr'ation  of  sugar  is  in  the 
date  and  figs  eaten  in  small  quantities  as  dessert  for  luncheon 
or  dinner.  * 

The  fats  are  easily  recognized  and  are  further  sources  of 
heat  and  energy.  The  best  sources  of  fat  for  children  are 
cream,  butter,  olive  oil,  cotton-seed  oil,  nuts,  and  ])acon. 

The  substances  required  by  the  body  to  repair  tissue  and  to 
build  the  muscles  are  called  protein.  This  is  a  material  found 
especially  in  eggs,  the  lean  of  meiats,  milk,  etc.  Protein  foods 
also  furnish  heat  and  energy  but  they  are  expensive  and  dis- 
astrous to  health  if  too  much  is  taken. 

The  best  protein  foods  for  the  growing  child  are  those  found 
in  milk,  eggs,  chicken,  mutton  and  beef,  and  nuts  when  prop- 


Food  for  Gromng  Children  5 

erly  ground  and  pulverized ;  cheese  rightly  cooked,  beans,  peas 
and  lentils. 

Mineral  salts  are  also  needed  building  material.  They  are 
essential  to  the  growth  of  the  bones  and  the  teeth  and  they 
are  necessary  constituents  of  the  blood  and  body  fluids.  Some 
of  the  more  important  mineral  salts  are  iron,  lime,  phos- 
phorus, and  potassium.  These  mineral  salts  are  found  in  many 
foods,  especially  in  milk,  green  vegetables,  fresh  fruits,  and 
cereals.  It  is  necessary  that  the  growing  child  have  these 
in  his  diet.  Many  children  do  not  like  green  vegetables,  but 
if  they  are  taught  to  eat  them  at  an  early  age,  this  dislike  can 
often  be  obviated.  The  child  can  frequently  be  taught  to  eat 
the  vegeta))les  through  means  of  Scotch  broths,  cream  soups, 
and  me-at  stews. 

Onions,  cabbage,  spinach,  and  the  yolk  of  eggs  are  among 
the  best  sources  of  iron.  Vegetables  for  very  young  children 
should  be  carefully  rubbed  through  a  puree  sieve.  Lime  is 
largely  obtained  from  milk.  Children  who  do  not  like  milk 
can  be  given  it  in  disguised  form  as  in  a  cream  soup,  a  junket 
pudding,  or  in  a  cup  of  cocoa. 

THE  BEST  METHOD  OF  PREPARING  FOODS  FOR   THE  GROWING  CHILD. 

The  proteins,  starches,  and  the  fats  all  have  a  particular  tem- 
perature which  is  best  suited  to  their  preparation.  In  the 
case  of  the  protein  foods  a  knowledge  of  the  effects  of  heat 
on  protein  is  necessary.  Eggs  are  a  typical  protein  food.  To 
determine  the  effect  of  heat  on  eggs  put  a  slightly  beaten  eg^ 
into  a  buttered  sauce  pan  and  pl^ce  it  over  a  slow  fire,  stirring 
the  egg  constanly  until  a  jelly  like  mass  is  formed.  Now  allow 
more  heat  and  notice  the  result.  The  egg  becomes  hard  and 
tough.  High  temperature  applied  to  any  form  of  protein 
clauses  it  to  shrink  and  harden  and  renders  it  difficult  to  di- 
gest. A  low  temperature  below  the  boiling  point  is  best  suited 
to  cook  protein  foods  and  makes  them  easily  digestible.  The 
reason  custards  curdle  is  because  the  egg  has  been  cooked  at 
too  high  a  temperature.  The  egg  is  especially  necessary  in 
the  diet  of  the  growing  child  and  too  much  cannot  ])e  said 
about  its  proper  method  of  preparation.    What  is  true  of  the 


6  Bulletin  of  the  University  of  Texas 

temperature   of  the  cooking  of  the  egg  is   true  of  all  protein 
foods. 

On  the  other  hand,  starches  and  foods  containing  starches 
require  a  high  temperature.  This  is  necessary  to  break  up  the 
starch  grains  and  put  them  into  a  condition  of  digestibility 
The  temperature  in  moist  heat  would  be  what  we  call  the 
boiling  point,  212  degrees  Fahrenheit.  This  would  suggest 
that  rice,  cereals,  potatoes,  etc.,  be  cooked  at  a  high  tempera- 
ture or  for  a  longer  time  at  a  temperature  a  few  degrees  below 
the  boiling  point. 

Fats  and  fatty  foods  should  be  cooked  in  such  a  way  that 
the  fat  does  not  become  too  brown.  When  fat  is  subjected  to 
too  high  a  temperature  it  splits  up  and  changes  into  sub- 
stances irritating  to  the  lining  of  the  stomach.  A  dark  burn- 
ing of  the  fat  indicates  this  splitting.  Browned  butter  and 
foods  browned  in  butter  and  very  crisp  brown  bacon  are  very 
hard  to  digest.  It  is  because  of  this  fact  that  we  find  one  of 
the  greatest  objections  to  fried  foods,  especially  for  children. 

Further  principles  may  be  given  to  govern  the  feeding  of 
growing  children. 

First:  The  foods  for  the  growing  child  should  all  be  sim- 
ple and  simply  prepared.  That  means  that  the  diet  should  con- 
tain no  high  spiced  foods,  no  fried  foods,  no  rich  pastry  and 
rich  cakes.  The  child  should  not  be  given  a  great  variety  of 
foods  at  any  one  meal.  The  variety  in  the  diet  should  come 
rather  from  meal  to  meal  and  from  day  to  day. 

Second :  The  food  administered  to  the  growing  child  should 
be  in  a  condition  such  as  can  be  easily  eared  for  by  the  diges- 
tive apparatus  of  the  growing  orp-anism.  Often  the  digesti- 
bility of  a  food  depends  on  its  fineness  of  division.  The  child 
should  be  taught  to  chew  thoroughly,  but  to  a  certain  extent 
the  preparation  in  the  kitchen  should  take  into  consideration 
the  child's  limited  powers  of  mastication.  Such  foods  as  peas, 
beans,  and  lentils  should  ])e  rubbed  through  a  strainer  for  the 
younger  children  and  served  in  a. cream  soup  or  as  a  vegetable. 
Corn,  if  given  at  all  to  small  children,  should  be  scored  and 
only  the  milk  of  the  corn  allowed  the  child.  Fresh  bread  and 
rolls  fed  to  a  child  reach  the  stomach  in  a  gummy  mass.  Large 
chunks  of  cheese  are  bad.     The  cheese  is  a  concentrated  food 


Food  for  Growing  Children  7 

and  should  be  grated  or  dissolved  in  a  milk  sauce.  Bananas 
slip  down  in  large  pieces  and  cause  discomfort. 

Fruits  for  the  young  children  should  be  thoroughly  cooked 
or  scraped.  The  fruits  should  be  free  from  all  coarse  fibre  and 
skin  l)efore  eaten.  This  again  is  due  to  the  fact  that  the  diges- 
tive system  of  the  child  is  not  in  shape  to  take  care  of  the  coarse 
fibrous  material. 

Water  is  needed  in  the  daily  diet  of  the  child.  It  may  be 
taken  between  meals  and  in  a  delicate  amount  at  meal  time, 
but  the  food  must  not  be  washed  down  with  the  liquid.  The 
water  should  be  pure,  and  if  one  is  not  sure  that  it  is  free 
from  contamination,  it  should  be  boiled  and  cooled  before 
given  to  the  child.  Several  glasses  are  needed  each  day.  Un- 
der no  circumstances  should  the  child  be  given  tea  or  coffee. 
These  beverages  stimulate  the  nerves  and  take  away  the  appe- 
tite. Hot  water  with  a  little  milk  and  sugar  or  "crust"  coffee 
made  from  toasted  bread  or  wheat  cocoa  will  give  a  hot  drink 
for  the  cold  morning. 

THE  AMOUNT  OF  FOOD  REQUIRED  FOR  THE  GROWING  CHILD. 

The  strong  child  who  is  active  in  play  and  work  demands 
more  and  more  food  as  he  grows  larger.  If  he  has  the  right, 
kind  of  food,  takes  it  at  the  right  time,  chews  it  thoroughly, 
there  is  little  danger  that  he  will  over-eat.  The  less  vigorous 
child  who  gets  up  unfreshed  in  the  morning,  perhaps  because 
he  has  had  foul  air  to  breathe  through  the  night,  or  the  child 
whose  diet  consists  largely  of  candy,  pickles,  ice  cream  cones, 
chili,  tamales,  and  other  food  ].)ought  from  the  itinerant  vendor 
may  not  get  enough  food  to  make  him  grow  as  he  should  and 
provide  for  his  activity.  One  can  determine  whether  or  not 
the  growing  child  is  gaining  enough  by  weighing  him.  But 
whether  he  is  pale,  listless,  irritable  because  he  has  not  had 
enough  food,  or  for  some  other  reason,  is  not  always  easy  to 
tell.  To  determine  whether  the  lack  of  proper  nourishment  is 
to  blame,  certain  amounts  have  been  determined  upon  which 
are  suitable  to  the  average  child  (see  table  below), "and  we  m'ay 
compare  the  amount  given  with  these  standards.  Just  as  clothes 
are  made  up  in  sizes  to  fit  special  ages,  so  a  certain  amount  of 
food  is  suggested  for  the  child  between  varying  ages.    But,  as 


8  Bulletin  of  the  University  of  Texas 

in  planning  a  dress  for  a  certain  age,  the  size  of  the  child  as 
well  as  the  age  must  be  considered,  so  in  determining  the  amount 
of  food  needed,  the  weight  as  well  as  the  age  must  be  taken 
into  account. 

We  cannot  measure  our  foods  in  pounds  and  ounces  and  say 
we  will  give  so  many  pounds  or  ounces  each  day  to  each  in- 
dividual. The  foods  contain  different  substances  of  different 
values.  Many  foods  contain  much  water  and  waste.  Because 
of  this  condition,  in  order  to  measure  the  amount  of  nutriment 
in  any  food,  we  measure  the  heat  that  is  obtained  from  that 
food  when  it  is  burned.  All  foods  containing  protein,  starch, 
sugar,  and  fats  are  burned  in  the  body  before  they  are  'avail- 
able for  use  in  the  body.  The  unit  of  heat  used  for  measuring 
the  heat  produced  by  the  burning  of  these  foods  is  called  the 
calorie.  Just  as  we  say  five  or  six  quarts  of  milk,  so  we  say 
five  or  six  calories  of  heat.  A  calorie  is  merely  a  unit  for  meas- 
uring .a  specific  amount  of  heat.  The  amount  of  heat  required 
to  raise  the  temperature  of  one  pint  of  water  four  degrees 
Fahrenheit  is  called  a  calorie.  For  convenience  dietaries  are 
now  planned  on  the  basis  of  one  hundred  calorie  portions.  Each 
of  the  following  food  portions  represent  about  one  hundred 
calories : 

Name  of  Food  and  Serving.  Ounces. 

Bread  (corn) ,  small  square 1.30 

Bread  (white) ,  thick  slice 1.30 

Bread  (brown) ,  thick  slice 1.50 

Com  flakes,  cereal  dish  (1  cup) 97 

Oats  (rolled)   i .88 

Hominy  (cooked),  large  serving 4.20 

Hominy  (uncooked),  2%  tablespoons 92 

Rice  (boiled),  serving  dish 3:10 

Rice  (uncooked),  21/2  tablespoons 98 

Shredded  wheat,  1  biscuit ' 94 

"Wheat  flour,  4  teaspoons 97 

Eggs,  1 2.10 

Chocolate  (bitter),  %  square 56 

Puffed  rice,  1%  cups 97 

Potatoes,  1  medium  potato 4.20' 


Food  for  Growing  Children  9 

Cabbage,  3  cups H-OO 

Split  pea,  1%  tablespoonfuls. 1.00 

Whole  milk,  small  glass 4.90 

Cheese  (full  cream),  V/^  cubic  inches 82 

Cottage  cheese,  4  cubic  inches 3.12 

Banana,  1  large 3.50 

Apples,  2  apples  (small) 7.30 

Grape  juice,  small  glass 4.20 

Name  of  Food  and  Serving.  Ounces. 

Cream,  %  glass l-'^O 

Sponge  cake,  small  piece 89 

Custard  (milk),  ordinary  cup 4.29 

Olives  (green),  7  olives 1.10 

Olives  (ripe) ,  7  olives 1-30 

Sugar,  3  teaspoonfuls  or  l^/^  lumps 86 

Pecans,  8 46 

Celery   19.00 

Lettuce 17.30 

When  children  are  of  normal  size,  development  and  activity 
they  require  per  day  about  as  follows : 

Age  in  Years.  Calories, 

Boys 14-17 .2700-3000 

Girls 14-17 2200-2600 

Children 10-13 1800-2200 

Children 6-  9 1400-2000 

Children 2-5 .1200-1500 

Children 1-2 900-1200 

Infants  ....  Under  1  year ....  45  c!allories  per  pound  of  weight 

Should  children  be  under  or  over  size  their  requirement  can 
be  figured  from  the  following  table: 

From    1-2    years  of  age  about  45-40  calories  per  pound. 

From  2-5  years  of  age  about  40-35  calories  per  pound. 
'From    6-9     years  of  age  about  35-31  calories  per  pound. 

From  10-13  years  of  age  about  31-27  calories  per  pound. 
.From  14-17  years  of  age  about  27-20  calories  per  pound. 


10  Bulletin  of  the  University  of  Texas 

One  must  remember  in  using  the  calorie  that  it  measures  only 
the  amount  of  food.  It  is  not  enough  merely  to  see  that  the 
child  secures  the  needed  number  of  calories.  A  five-year-old 
could  get  1200  calories  from  sugar  alone  but  that  child  would 
not  grow.  A  child  must  have  a  "mixed  diet,"  containing  pro- 
tein, fats,  sugars,  starches,  and  minerals.  Mineral  salts  cannot 
be  burned,  so  they  have  no  fuel  value.  They  are,  however,  a 
most  important  food  constituent.  They  are  absolutely  neces- 
sary, and  must  be  present  in  sufficient  amounts  if  the  child  is 
to  develop  normally.  Lack  of  lime  salts  cause  rickets ;  lack  of 
iron,  anemia.  Milk  is  very  deficient  in  iron,  and  for  this  reason, 
as  a  child  approaches  the  end  of  its  first  year,  the  milk  diet 
should  be  supplemented  with  other  foods,  eggs  and  strained 
cereals,  for  example.  A  mother  must  select  with  great  care, 
using  each  day  milk,  eggs,  cereals,  green  vegetables,  fruits  and 
bread.  Where  the  child  has  a  carefully  planned  mixed  diet 
it  seldom  fails  to  get  enough  of  each  of  the  needed  materials 
to  build  the  body  and  furnish  the  energy  for  activity. 

WHEN  TO  ADMINISTER  THE  FOOD  TO  THE  GROWING  CHILD. 

The  child  should  have  regular  meals  provided  and  should  eat 
at  regular  times.  Little  children  should  have  a  morning 
luncheon  at  eleven  o'clock.  They  should  be  continued  after 
the  child  enters  school  and  should  continue  through  the  first 
three  or  four  years  of  the  child's  school  life.  A  glass  of  milk 
and  a  graham  cracker  are  sufficient.  Where  schools  have 
given  this  luncheon  to  the  children  a  marked  difference  has 
been  noted  in  the  amount  of  work  the  children  can  accomplish 
in  the  last  morning  hour  as  compared  with  the  work  of  chil- 
dren with  no  luncheon.  Very  little  children  need  a  simple 
luncheon  in  the  afternoon.  This  luncheon,  again,  may  con- 
sist of  a  cracker  and  a  glass  of  milk,  or  a  biaked  apple,  with 
a  slice  of  bread  and  butter. 

THE   COST  OF  FOOD  REQUIRED  FOR  THE  GROWING  CHILD, 

This  is  a  difficult  question.  The  price  of  food  varies  in  dif- 
ferent parts  of  the  country,  in  different  parts  of  the  city,  arid 
at  different  times  of  the  year.  If  the  money  must  go  as  far 
:as  possi])le,  remember  there  is  more  nourishment  in  the  cheap 


1  quart  of  milk .  .  10 


Food  for  Growing  Children  11 

cuts  of  meat ;  that  the  broken  rice  is  as  good  as  the  whole  ker- 
nels ;  that  homemade  bread  is  the  best  and  cheapest ;  that  but- 
terine  and  cotton  seed  oils  are  cheaper  than  butter  and  are 
fairly  good  substitutes;  that  beans  and  peas  may  be  used  in 
place  of  meat ;  that  skimmed  milk  contains  much  good  protein 
that  can  be  eaten  in  the  form  of  cottage  cheese ;  that  one  quart 
of  whole  milk  gives  as  much  strength  as  two  pounds  of  pota- 
toes, four  pounds  of  cabbage,  eight  eggs,  or  three-quarters 
of  a  pound  'of  round  steak.  The  cost  of  these  articles  is  as 
follows : 

8     eggs 24 

2    pounds  potatoes 05 

%  pound  steak 16 

A  pounds  cabbage 10 

Remember  that  in  buying  food  at  the  baker's  ready  pre- 
pared you  are  paying  the  baker  for  doing  work  that  you  can 
do  better  and  cheaper  yourself  and  that  in  buying  canned 
goods  you  are  guilty  of  the  same  extravagance. 

Buy  the  non-perishable  supplies,  where  it  is  possible,  in 
quantities,  thus  securing  the  advantage  of  a  lower  price  and 
making  it  possible  to  purchase  articles  of  food  when  they  are 
cheapest  and  best  on  the  market. 

MEALS 

*Below  are  some  suggested  meals  with  the  amount  for  serving 
given : 


Food  for  one  day  for  a  child  2-5.     Price  about  15c.     Fuel 
Talue  1200-1500  calories. 


Breakfast— 7 :30  0  'clock. 

Orange  juice,  4  tablespoonfuls. 
Cream  of  wheat,  i/4  cup. 
Milk,  1%  cups. 
Toast. 


*We  are  indebted  to  the  Chicago  Child  Welfare  for  a  part  of  this 
material  on  meals. 


12  Bulletin  of  the  University  of  Texas 

Lunch — 11  O'clock. 
Milk,  1  glass. 
Bread  and  butter,  1  thin  slice. 

Dinner— 12:30  O'clock 

Cream  of  split  pea  soup,  1  cup. 

Bread  and  butter,  2  thin  slices  of  bread,  1  pat  of  butter. 

Rice  pudding  and  raisins,  1  generous  serving. 

Lunch — 4  O'clock. 
Graham  crackers,  2. 

Supper. 

Milk  toast,  2  thin  slices,  1  glass  top  milk. 
Baked  apple,  1. 

Food  for  one  day  for  a  child  6-9.    Price  about  15c.     Fuel 
value,  1400  to  2000  calories. 

Breakfast. 
Cream  of  wheat  and  dates,  I/2  cup  of  cream  of  wheat  and  4r 
dates. 

Milk,  Ys  cup  top  milk. 
Toast  with  butter,  1  slice. 

Lunch — 11  O'clock. 
Milk,  1  glass. 
Bread  and  butter,  1  slice. 

Dinner. 
Fish  chowder,  1  cup. 
Crackers,  2. 
Rhubarb  sauce,  1  cup. 
Cookies,  2. 

Supper. 

Creamed  egg,  1  egg  and  %  cup  cream  sauce. 
Toast,  2  slices. 
Milk,  1  glass. 
Gingerbread,  1  piece. 

Breakfast. 
Oatmeal,  I/2  cup. 
Milk,  14  cup  top. 
Toast  and  butter,  2  slices. 
Stewed  dried  apples,  1  sauce  dish. 


Food  for  Growing  Children  13 

Lunch. 
Eice  and  cheese,  %  cup. 
Bread  and  butter,  2  slices. 
Bananas,  1. 

Dinner. 

Lentil  stew  with  potatoes. 
Corn  bread  and  butter,  2  slices. 
Prune  whip. 

The  following  meals 'are  for*  the  three  children  of  a  family 
living  on  a  $1000  income  and  they  are  so  planned  that,  by  in- 
creasing the  amount  of  food  or  making  simply  additions  to  the 
menu  of  the  younger  children,  the  older  children  are  provided  for. 

Child  2-5  years  of  age :    1200-1500  calories. 

Breakfast— 7 :30  0  'clock. 
Orange  juice,  4  tablespoons. 
Cream  of  wheat,  1/4  cup. 
Milk,  11/^  cups. 
Bread  (stale),  1  slice. 

Lunch — 11  O'clock. 
Milk,  1  cup. 
Bread  (stale),  1  slice. 
Butter,  1  teaspoonful. 

Dinner — 1  O'clock 
Baked  potato,  1. 
Boiled  onions  (mashed),  2. 
Bread  and  butter,  1  slice. 
Milk  to  drink,  1  cup. 
Baked  apple,  1. 
Boiled  rice,  1  cup. 
Milk,  %  cup. 
Bread  and  butter,  1  slice. 

SUBSTITUTES    OR   ADDITIONS. 

For  cream  or  wheat  or  rice :    Farina,  Wheatena,  Pettyjohn 
or  other  cereal. 

For  orange  juice  and  baked  apple :    Prune  pulp  and  sauce. 
For  onion :    Spinach,  strained  peas,  stewed  celery. 


14  Bulletin  of  the  University  of  Texm 

An  egg  every  day  may  take  the  place  of  a  part  of  the  milk 
(%  cup),  and  should  be  given  two  or  three  times  a  week. 
Child  6-9  years  of  age :    1500-1800  calories. 

Breakfast— 7 :30  O'clock 
Cream  of  Wheat,  %  cup. 
Top  milk,  1/4  cup. 
Stewed  prunes,  5. 
Toast,  1  slice. 
Milk  to  drink,  1  glass. 

Dinner — 1  O'clock. 
Pea  soup,  1  cup. 
Croutons,  1  slice  bread. 
Boiled  onions,  2  small. 

Baked  potato,  1  large.  \ 

Molasses  cookies,  2. 

Supper— 5:30  O'clock. 
Cream  toast,  2  slices  bread. 
Rice  pudding  (with  milk  and  sugar),  1  cup. 
Milk  to  drink,  1  glass. 

SUBSTITUTES    OR  ADDITIONS. 

Cream  of  Wheat. 

For  peas :    Strained  beans  or  lentils. 

For  onions:  Spinach,  cauliflower,  carrots  (well  cooked), 
lettuce. 

For  prunes:  Ripe  apples,  dates,  baked  l)ananas,  all  stewed 
fruits. 

For  pudding:  Junkets,  custards,  ice  cream,  blanc  mange, 
bread  pudding,  and  simple  desserts. 

For  cookies:  Sponge  cake,  gingerbread,  plain  cakes  or 
cookies. 

Child  10-13  years  of  age :    1800-2200  calories. 

Breakfast— 7:30  O'clock. 
Cream  of  Wheat,  %  cup. 
Top  milk,  %  cup. 
Stewed  prunes,  7  prunes. 
Toast,  2  slices. 
Milk  to  drink,  1  cup. 


Food  for  Growing  Children  15 

Luncheon — 1  O'clock. 
Pea  soup,  1  cup. 
Boiled  onions,  2  small. 
Baked  potato,  1  large. 
Bread  and  butter,  2  slices. 
Cookies,  3. 

Dinner— 5:30  O'clock 

Baked  fish,  small  serving. 

Creamed  potatoes,  %  cup. 

Spinach,  I/2  cup. 

Bread  and  butter,  2  slices.     . 

Rice  pudding  (milk  and  sugar),  1  cup. 

SUBSTITUTES    OR   ADDITIONS. 

For  Cream  of  Wheat :    Any  well  cooked  cereal. 

For  fish:  Rare  beefsteak,  roast  beef  or  mutton  chops,  boiled 
mutton,  salt  fish. 

For  prunes:    Any  fruit  (uncooked  or  cooked). 

For  vegetables :    Any  well  cooked  or  fresh  vegetables. 

For  dessert :    All  simple  desserts. 

The  above  menus  are  inexpensive,  biit  they  provide  little 
fresh  fruits  and  vegetables.  They  are  not  the  best  possible 
because  of  this  omission.  The  growing  child  needs  in  its  diet 
the  fresh  fruits  and  vegetables  daily. 

The  following  menus  suggest  meals  for  children  between  the 
ages  of  two  and  three  years  and  three  and  six  years.  The  cost 
here  exceeds  20  cents  per  day. 

FROM    TWO  TO   THREE  YEARS. 

Breakfast. 

1.  Juice  of  one  sweet  orange,  pulp  of  six  stewed  prunes, 
pineapple  juice  (one  ounce),  a  baked  apple  or  apple  sauce. 

2.  A  cereal,  such  as  oatmeal,  farina,  cream  of  wheat,  hom- 
iny, com  meal  or  rice  slightly  sweetened  or  l)uttered.as  pre- 
ferred, with  the  addition  of  top  milk  (top  sixteen  ounces),  or 
a  soft  boiled  or  poached  eg^  with  stale  bread  or  toast. 

3.  A  glass  of  milk. 


16  Bulletin  of  the  University  of  Texas 

Dinner. 

1.  Broth  or  soup  made  of  chicken,  beef  or  mutton,  thick- 
ened with  arrow  root,  split  peas  or  rice  with  the  addition  of  the 
yolk  of  an  egg  or  toast  squares. 

2.  Scraped  beef,  white  meat  of  chicken,  broiled  fish,  or 
halibut  (two  ounces),  or  two  slices  of  broiled  crisp  bacon. 

3.  Mashed  or  baked  potatoes,  macaroni,  peas,  spinach,  car- 
rots, beets,  squash  or  cauliflower. 

4.  A  glass  of  milk  with  educator  or  graham  crackers,  or 
stale  bread  buttered. 

5.  .  Dessert :    Apple  sauce,  baked  apple,  rice,  junket,  custard. 

Supper. 
1.     Stewed  fruit,  a  cereal  or  ^gg  (if  not  taken  for  break- 
fast), bread  and  milk  or  custard,  cup  of  warm  milk  or  cocoa, 
crackers,,  or   zwiebach.     Graham    crackers    or    stale    graham 
bread,  if  constipated. 

FROM  THREE  TO  SIX  YEARS. 

Breakfast. 

1.  Fruits :    Oranges,  apples,  pears,  stewed  prunes. 

2.  Cereal  or  eggs  (not  both),  oatmeal,  hominy,  corn  meal, 
rice  and  wheat  preparations  well  cooked  and  salted,  with  thin 
cream  and  sugar  or  butter  and  salt. 

3.  Eggs:    Soft-boiled,  poached,  omelet,  scrambled. 

4.  Milk  or  cocoa  to  drink,  stale  bread  and  butter. 

Dinner. 

1.  Soups:    Beef,  chicken  or  mutton. 

2.  Chicken,  rare  beefsteak,  roast  beef,  fish  or  lamb  chops. 

3.  Vegetables:  Spinach,  carrots,  string  beans,  peas,  cauli- 
flower tops,  mashed  or  baked  potatoes,  beets,  lettuce  (without 
vinegar),  macaroni,  spaghetti. 

4.  Bread  and  butter  (not  fresh  bread  or  rolls). 

5.  Dessert :  Custard,  rice  or  bread  pudding,  tapioca,  choco- 
late pudding,  ice  cream  (once  a  week),  corn-starch  pudding, 
stewed  prunes  or  baked  apples. 

6.  Milk. 

Supper. 
1.     Milk  toast  or  a  thick  soup,  as  pea  or  cream  of  celery,  or 


Food  for  Growing  Children  17 

s.  cereal  or  thin  cream.  Stewed  fruit  or  a  custard,  or  a  plain 
pudding,  jam  or  jelly,  graham  crackers  and  milk. 

2.     Bread  and  butter. 

All  menus  given  are  prepared  for  a  child  of  normal  health. 
Individual  cases  will  occur  where  certain  things  cannot  be 
given  to  certain  children.  In  the  case  of  one  child  eggs  caused 
distress.  The  mother  must  understand  the  child  individually, 
and  eliminate  from  its  diet  those  foods  which  cause  discomfort. 

The  method  of  serving  foods  aids  in  their  digestion.  The 
child  should  eat  in  a  pleasant  and  well  aired  room.  The  food 
should  be  served  in  an  attr'active,  pleasing  way.  Especially  is 
this  true  of  the  child  after  he  has  reached  the  adolescent  period, 
whore  the  nervous  system  is  overstrained.  Confusion,  worry, 
and  untidiness  act  directly  on  the  digestive  juices  with  harm- 
ful effects  to  the  child. 

In  general,  the  foods  for  the  growing  child  should  be  simple, 
should  be  easy  of  digestion,  should  ))e  well  served.  The  diet 
should  not  furnish  tea  or  coffee,  pork,  fried  foods  and  gravies, 
hot  breads,  pies,  bananas,  cucumbers  and  cabbage.  The  diet 
should  not  administer  foods,  such  as  beans,  peas,  lentils,  cheese, 
nuts,  peanuts,  etc.,  unless  they  are  in  a  fine  state  of  division. 
The  simplier  the  diet,  the  simplier  the  preparation,  the  better 
it  is  for  the  growing  child. 

A  FEW  RECIPES. 

CEREALS. 

In  general  cereals  should  be  cooked  as  follows: 

Have  the  water  rapidly  boiling.  Add  one  teaspoonful  of  salt 
for  each  cup  of  cereal.  Sprinkle  the  cereal  slowly  into  the 
water,  stirring  until  it  is  well  mixed,  and  boil  for  five  minutes. 
Continue  the  cooking  without  stirring,  either  in  a  double  boiler 
or  with  a  piece  of  asbestos  under  the  saucepan.  A  double  boiler 
may  be  made  by  fitting  together  two  saucepans,  nearly  of  the 
same  size,  putting  the  larger  one  on  top. 

Fine  cereals  need  three  and  a  half  to  six  times  as  much  water 
as  cereal.  The  coarser  cereals  require  two  to  three  times  as 
much  water  as  cereal. 

Cream  of  Wheat,  Wheatena,  Quaker  oats,  wheat  germ,  malt 


18  Bulletin  of  the  University  of  Texas 

eereal  should  be  cooked  thirty  or  forty  minutes ;  coarse  oatmeal, 
corn  meal  and  cracked  wheat  from  two  to  six  hours. 

The  fireless  cooker  is  excellent  for  cereals.  Add  cereal  to  boil- 
ing salted  water.  Boil  ten  minutes.  Put  in  cooker  and  allow 
to  stand  over  night. 

Dates,  cooked  prunes,  or  other  fruit,  cut  in  small  pieces,  may 
be  stirred  into  the  cereal  before  serving. 

VEGETABLES. 

Wash  or  scrub  vegetables  in  cold  water.  Cook  until  tender 
in  salted  boiling  water.  Withered  vegetables  may  be  freshened 
by  putting  in  cold  water  in  an  hour  or  two.  This  is  especially 
true  of  carrots,  potatoes,  and  turnips.  The  time  for  cooking 
varies  very  much  with  the  age  of  the  vegetables.  This  table 
gives  the  time  for  cooking  some  kinds  of  vegetables : 

Potatoes,  30  minutes. 

Carrots,  45  minutes. 

Onions,  60  minutes. 

Turnips,  45  minutes. 

Beets,  2  hours. 

Cabbage,  20  minutes. 

Spinach,  30  to  45  minutes. 

Squash,  30  to  45  minutes. 

DRIED  FRUITS. 

Wash  the  fruit  thoroughly,  add  four  or  five  times  as  much 
water .  as  fruit,  and  soak  from  twelve  to  twenty-four  hours. 
Bring  to  a  boil  and  put  into  a  fireless  cooker.  Sugar  may  be 
added  if  desired.  Prunes  need  none  if  the  juice  is  boiled 
down.  Apricots,  peaches  and  apples  need  little.  With  48 
hours'  soaking  apricots  and  peaches  may  l)e  cooked  with  only  a 
few  minutes  boiling. 

LENTILS. 

Pick  over  and  wash  the  lentils  and  toak  them  over  night,  or 
even  twenty-four  hours. 

.  Pour  off  the  water  and  add  about  four  times  as  much  fresh 
water  as  there  are  lentils.  Add  a  teaspoon  of  salt  for  each 
cup  of  lentils.    A  slice  of  salt  pork  and  an  onion  may  be  added 


r 


Food  for  Growing  Children  19 

if  desired.    Boil  for  half  an  hour  and  then  cook  in  the  fireless 
cooker  for  six  or  eight  hours,  or  simmer  slowly  on  the  stove. 

CREAM  SOUPS. 


Delicious  cream  soups  may  be  made  from  the  water  in  which 
vegetables,  such  as  spinach,  celery,  asparagus,  cauliflower  and 
cabbage  have  been  cooked.  For  two  cups  of  the  vegetable 
water  allow  an  equal  amount  of  mill:.  Thicken  with  three 
level  tablespoons  of  flour  rubbed  smooth  in-^  little  milk.  Stir 
in  two  tablespoons  of  ))utter  or  butterine  or  clarified  beef  fat, 
and  salt  to  taste.  In  the  same  way  cream  soups  may  be  made 
from  dried  gr^en  or  split  peas,  dried  lima  beans  and  lentils, 
as  well  as  from  corn,  onions,  potatoes,  and  tomatoes.  The  dried 
vegetablre  should  be  soaked  and  used  with  the  water  in  which 
they  were  cooked.  Unless  liked  very  thick;  a  little  less  flour 
•may  be  used  for  thickening,  since  they  contain  so  much  starch. 
(Two  tablespoons  to  the  quart  is  sufficient.) 

CREAM    OF   TOMATO   SOUP." 

2  cups  of  milk.  2  tablespoons  of  fat. 
'   2  cups  of  tomato.                        1  tablespoon  of  salt. 

4  tal)lespoons  of  flour. 
Mix  four  tablespoons  of  flour  with  a  little  cold  tomato,  add 
the  rest  of  the  tomato  and  bring  to  the  boiling  point.     Strain, 
cool,  and  then  add  the  milk.    Heat  just  before  serving  and  add 
the  fat  and  salt.    This  will  serve  six  people. 

POTATO  SOUP. 

3  potatoes.  .        1  tablespoon  of  fat.     ^ 
1  quart  milk.  1  tablespoon  of  salt. 

2  tat)lespoons  of  flour. 

Boil  potatoes  in  salted  water  until  soft ;  mash  and  beat  until 
light.  Add  milk  gradually.  Mix  flour  with  a  little  cold  liquid 
and  add  to  the  lot  potato  mixture.  Let  come  to  the  boiling 
point  and  then  add  the  butter  and  salt.  This  will  serve  six 
people. 

BEEF  STEW  WITH   VEGETABLES. 

Cut  into  pieces  one  or  two  pounds  of  stew  meat  (neck  piece, 
aitch  bone  or  shank  may  be  used).     Cover  well  w^ith  boiling 


20  Bulletin  of  the  University, of  Texas 

water  and  simmer  for  two  or  three  hours  or  until  the  meat  is 
nearly  done.  Add  potatoes  and  other  vegetables,  such  as  car- 
rots, onion,  turnips ;  cut  in  small  pieces,  and  cook  until  tender. 
Season  with  salt.  Thicken  or  serve  thin  as  desired.  Rice  and 
left  over  cereal  may  be  used  for  thickening. 

This  also  may  be  cooked  in  the  fireless  cooker.  Cook  the 
meat  and  vegetables  in  boiling  water  ten  minutes,  put  into  the 
fireless  cooker  for  font  to  five  hours.  Season  with  salt  and 
serve  hot.  ^ 

FISH   CHOWDER. 

# 

One  pound  cod,  haddock  or  any  white  fish ;  six  medium  sized 
potatoes  cut  into  small  pieces,  one  sliced  onion,  one  or  two 
slices  of  salt  pork  cut  into  small  pieces,  two  teaspoons  salt,  two 
cups  milk,  four  cups  water.  Wash  and  cut  fish  from  l)ones# 
Put  four  cups  of  cold  water  over  bones  and  cook  20  minutes. 
Strain  out  bones  and  add  pork,  potatoes,  and  onion  to  this 
.water;  cook. 1-5  ininiites,  then  add  fish,  cover  and  simmer  15 
minutes.  Then  add  milk,  salt  and  crackers  and  cook  five  min- 
utes.   Serve  hot. 

SCOTCH   BROTH. 

Wash  and  cut  into  pieces  two  ])ounds  of  neck  of  mutton. 
Put  meat  and  bones  into  kettle  with  two  quarts  of  cold  water 
and  bring  quickly  to  the  boiling  point;  add  from  one-half  to 
three-fourths  cup  of  barley  that  has  been  soaked  over  night 
in  cold  water.  Simmer  one  to  one  and  one-half  hours  or  until 
the  meat  is  tender.  Then  add  two  carrots,  one  turnip,  one 
onion,  and  two  potatoes  'cut  into  small  pieces.  Cook  until 
vegeta.bles  are  soft.    Serve  hot. 

If  the  fireless  cooker  is  used,  add  vegetables  with  the  ))arley. 
Boil  ten  minutes  and  put  into  the  cooker  for  four  or  five  hours. 


GAYLAMOUNT 

PAMPHLET  BINDER 


Manufactured  hy 

GAYLORD  BROS.  I«c. 

Syracuse,  N.  Y. 

Stockton,  Calif. 


ivia614S5 

F13 


BIOLOGr 

LIBRARY 

THE  UNIVERSITY  OF  CAUFORNIA  LIBRARY 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN  INITIAL  FINE  OP  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY    AND    TO    $1.00    ON    THE    S^ENTH     DAY 


OVERDUE. 


Jl^Z  1 1956 


/////.^ 


